Red white and blue decorated chocolate covered strawberries

Description

Celebrate the 4th of July with edible sparklers make from fresh juicy strawberries! They’re easy to make, so get all your friends in on the fun!

  • 1 Package (16 ounces) Driscoll's Strawberries
  • 1 Package (about 12 ounces) white chocolate chips
  • Blue gel food color
  • Red royal icing or cookie icing
  • Red, white, and blue sprinkles
  • Popsicle sticks (optional)
  1. PAT 1 package (16 ounces) strawberries completely dry using a soft cloth or paper towel and SET ASIDE strawberries.
Melt chocolate— stovetop method
  1. PLACE 1 package (about 12 ounces) white chocolate chips into a medium heat proof bowl.
  2. SET bowl over simmering water so that bottom of bowl does not touch surface of water.
  3. STIR chocolate constantly until complexly smooth. Do not allow any water to get into melting chocolate.
  4. RETURN bowl to simmering water as needed to keep chocolate melted.
Melt chocolate— microwave method
  1. PLACE 1 package (about 12 ounces) white chocolate chips into a medium microwave safe bowl.
  2. MICROWAVE chocolate about 10 seconds and STIR. Do not overcook.
  3. MICROWAVE chocolate about 8 seconds and STIR. Do not overcook.
  4. CONTINUE microwaving in brief intervals and STIRRING until chocolate is completely smooth.
  5. RETURN chocolate to microwave as needed to keep chocolate melted.
Dipping and decorating
  1. LINE a baking sheet with wax paper, parchment paper, or aluminum foil.
  2. DIVIDE melted white chocolate in half into two small bowls.
  3. ADD 6 – 10 drops blue gel food color to one bowl and STIR until thoroughly blended.
  4. HOLD 1 strawberry by stem.
  5. DIP strawberry three-quarters deep into white chocolate and SWIRL gently until coated.
  6. SHAKE gently to ALLOW excess chocolate to fall back into bowl.
  7. PLACE dipped strawberry onto prepared baking sheet.
  8. ALLOW strawberry to rest until chocolate is set.
  9. HOLD strawberry by stem again.
  10. DIP strawberry one-quarter deep into blue chocolate and SWIRL gently until coated.
  11. SHAKE gently to ALLOW excess chocolate to fall back into bowl.
  12. PLACE dipped strawberry onto prepared baking sheet.
  13. SPRINKLE blue chocolate section with red, white, and blue sprinkles.
  14. ADD red icing stripes to white chocolate section.
  15. REPEAT with remaining strawberries.
  16. CHILL strawberries in refrigerator 15 – 30 minutes.
  17. INSERT 1 popsicle stick into bottom of each decorated strawberry (optional).
  18. SERVE immediately. 
  1. PRO TIP: Chocolate-covered strawberries are best served the day they’re made. But you can store them overnight in the refrigerator. Let them sit at room temperature about 30 minutes before serving, and pat them dry if any condensation forms.